Best 2 Roasted Sweet Potato And Chickpeagarbanzo Bake Recipes

**Embrace the Goodness of Roasted Sweet Potato and Chickpea Bake: A Culinary Symphony of Flavor and Nutrition**

Embark on a delightful culinary journey with our exquisite Roasted Sweet Potato and Chickpea Bake, a vibrant and wholesome dish that tantalizes your taste buds and nourishes your body. This symphony of flavors features tender sweet potatoes caramelized to perfection, complemented by the nutty crunch of chickpeas and an aromatic blend of spices. Savor the harmonious union of sweet and savory, with a hint of smokiness from roasted red peppers. Elevate your meal with a drizzle of tangy tahini sauce, adding a creamy richness that perfectly balances the medley of flavors.

Indulge in this versatile dish as a hearty main course, a delightful side, or a satisfying addition to your lunch or dinner spread. With its vibrant colors and irresistible aromas, this bake is sure to become a favorite in your kitchen. Join us as we guide you through the simple steps to create this culinary masterpiece, along with variations and serving suggestions to suit your preferences. Discover the joy of creating a delicious and nutritious meal that will delight your family and friends.

Here are our top 2 tried and tested recipes!

ROASTED SWEET POTATOES WITH CRISPY CHICKPEAS

Roasted Sweet Potatoes with Crispy Chickpeas image

I'm always trying to come up with different side dishes that are healthy, flavorful and not too heavy. The chickpeas really add texture and a pop of flavor.

Provided by Marc Murphy

Categories side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

4 medium sweet potatoes, peeled and medium diced
4 medium shallots, peeled and cut in half lengthwise
1/4 cup olive oil
Kosher salt and freshly ground black pepper
Two 15.5-ounce cans chickpeas, drained and rinsed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 tablespoon cayenne pepper
Kosher salt and freshly ground black pepper
6 tablespoons canola oil
1/4 cup fresh mint, roughly chopped

Steps:

Preheat the oven to 400 degrees F.
Divide the potatoes and shallots between two 10-inch cast-iron skillets. Evenly drizzle with the olive oil and sprinkle with salt and pepper. Roast until the potatoes are cooked through, about 25 minutes.
For the chickpeas: Lay the chickpeas out on a flat surface and dry them as much as you can using paper towels. In a small bowl, stir together the coriander, cumin, turmeric, cinnamon, cayenne and salt and pepper to taste. Set aside.
In a 10-inch cast-iron skillet, heat the oil over medium heat until shimmering. Line a large plate with paper towels. Working in two batches, add the chickpeas to the skillet so they are in a single layer and cook, stirring frequently, until golden and crispy, 15 to 20 minutes.
Use a slotted spoon to transfer the chickpeas to the prepared plate and add the spice mixture. Toss everything together until combined; this helps to bloom the spices while the chickpeas are still warm.
Garnish the potatoes in the skillets with the chickpeas and finish with the mint.

ROASTED SWEET POTATO AND CHICKPEA/GARBANZO BAKE

Roasted Sweet Potato and Chickpea/Garbanzo Bake image

This is also delicious with crumbled feta cheese scattered over the top for the last 10 minutes of cooking. Daily Mail recipe.

Provided by English_Rose

Categories Yam/Sweet Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 large red onion, finely chopped
4 fat garlic cloves, unpeeled
2 large sweet potatoes, peeled and chopped into 3/4in pieces
1 tablespoon cumin seed
1 tablespoon ground coriander
1 teaspoon ginger, grated
2 tablespoons olive oil
1 (14 ounce) tin chopped tomatoes
1 tablespoon honey
1 (14 ounce) tin chickpeas, drained and rinsed
handful mint or parsley, roughly chopped
couscous, to serve

Steps:

Preheat the oven to 200°C/fan 180°C/gas 6.
Put the onion, garlic and potatoes into a roasting pan, scatter over the spices, season with salt and pepper and drizzle over the oil.
Roast for 15 minutes. Add the tomatoes, honey and 7fl oz water and roast for a further 15 minutes. Stir through the chickpeas and return to the oven for a final 10 minutes. Scatter with the herbs and serve with couscous.

Nutrition Facts : Calories 298.1, Fat 8.8, SaturatedFat 1.2, Sodium 342.9, Carbohydrate 49.9, Fiber 9, Sugar 11.3, Protein 7.9

Tips:

- To save time, you can use pre-cooked chickpeas or sweet potatoes. - If you don't have a baking dish, you can also use a large skillet. - Be sure to chop the vegetables into even-sized pieces so that they cook evenly. - For a crispier texture, roast the vegetables at a higher temperature for a shorter amount of time. - If you want a softer texture, roast the vegetables at a lower temperature for a longer amount of time. - Serve the roasted vegetables immediately, or store them in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This roasted sweet potato and chickpea bake is a delicious and healthy meal that is perfect for busy weeknights. It is easy to make, and it can be tailored to your own taste preferences. With its combination of sweet potatoes, chickpeas, and flavorful spices, this dish is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give this roasted sweet potato and chickpea bake a try. You won't be disappointed!